Homemade ketchup is light, sweet, tangy, and full of depth — nothing like the cloying bottle most of us grew up with. Onions and garlic browned in ghee give way to ripe tomatoes, maple syrup, apple cider vinegar, and a warm spice blend of mustard, allspice, and cayenne. Simmered down and puréed smooth, it keeps a month in the fridge and finally makes ketchup paleo-friendly.
MAKES 2 CUPS/470 ML
Homemade ketchup isn’t for everyone. Some of us are more attached to the familiar taste of store-bought ketchup. For me, store-bought ketchup was always too sweet, even more so since I’m eating Paleo.
This ketchup is light, sweet, tangy and has depth.
INGREDIENTS
2 tbsp/30 g ghee
1 cup/150 g onions, diced
1 tbsp/10 g garlic, minced
¼ bunch thyme, tied with kitchen string
3 lbs/1 kg tomatoes, peeled, seeded and diced
¼ cup/60 ml maple syrup
⅓ cup/80 ml apple cider vinegar
¼ cup/60 ml tomato paste
1 bay leaf
½ tsp dry mustard powder
⅛ tsp cayenne
¼ tsp allspice
⅛ tsp crushed red pepper
2 tsp/10 g sea salt
COOKING INSTRUCTIONS
Heat a large skillet over medium-high heat. Add the ghee. Brown onions until soft, about 5 minutes. Add the garlic and sauté for 1 minute. Add the remaining ingredients. Bring to a boil, then simmer for 40 minutes, until slightly thickened.
Discard the thyme. Allow the sauce to cool and either purée with an immersion blender or transfer to a regular blender and purée until smooth. Return the ketchup to the pan and simmer for 1 hour, stirring occasionally. If stored in an airtight container, the ketchup can be kept in the fridge for up to a month.
CHEF’S TIP
Your ketchup will be as good as your tomatoes! It’s best to make this recipe with organic tomatoes when they are in season.
Pro Tips
- Your ketchup will be as good as your tomatoes — make this with organic in-season tomatoes and the difference is night and day.
- Peel, seed, and dice the tomatoes before they go in; skins and seeds would leave the finished ketchup gritty no matter how long you blend.
- The two-stage simmer matters: 40 minutes to concentrate the flavors, then another hour after puréeing to reach proper ketchup thickness.
- Brown the onions fully before adding anything else — their caramelized sweetness is the backbone the maple syrup only accentuates.
- Tie the thyme with kitchen string so it lifts out cleanly before blending; stray thyme leaves turn bitter in the purée.
Frequently Asked Questions
How long does homemade ketchup keep?
Up to a month in an airtight container in the refrigerator. The vinegar and salt act as natural preservatives, and the flavor deepens over the first week.
Is it as sweet as store-bought ketchup?
No — it's noticeably lighter and more balanced. If you prefer sweeter ketchup, increase the maple syrup a tablespoon at a time.
Can I can it for shelf storage?
This recipe is designed for refrigeration. For shelf-stable canning you'd need a tested pH-safe canning recipe — treat this as a fresh fridge condiment.
Why two simmer stages?
The first develops the flavor base; the second, after puréeing, evaporates the liquid to a proper thick, spreadable consistency. Skipping the second leaves you with tomato soup.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Heat a large skillet over medium-high heat.
- Add the ghee. Brown onions until soft, about 5 minutes.
- Add the garlic and sauté for 1 minute.
- Add the remaining ingredients.
- Bring to a boil, then simmer for 40 minutes, until slightly thickened.
- Discard the thyme. Allow the sauce to cool and either purée with an immersion blender or transfer to a regular blender and purée until smooth. Return the ketchup to the pan and simmer for 1 hour, stirring occasionally. If stored in an airtight container, the ketchup can be kept in the fridge for up to a month. CHEF’S TIP Your ketchup will be as good as your tomatoes! It’s best to make this recipe with organic tomatoes when they are in season.
